Homemade Pasta Sauce and Meatballs
No servings information available
(sauce to follow)
2 lb ground chuck
2 medium eggs
½ c grated parmesan cheese
½ c grated romano cheese
1 c Italian breadcrumbs
24 large, ripe plum tomatoes
8 large garlic cloves
2 - 3 Tbsp Olive Oil of your choice
No nutrition information available
Mix all the ingredients into the beef until completely incorporated.
Form into 2 - 3 inch balls
Place on ungreased cookie sheet and bake for 30 minutes.
Remove meatballs from pan and place on a grate to drain excess grease. Set aside.
Steep tomatoes in boiling water for 2 - 3 minutes to loosen skin. Dip in cold water to stop the cooking process; peel off skin, quarter and remove seeds. Dice into very small pieces. Set aside.
Finely chop garlic cloves.
Heat Olive Oil in a large skillet and saute garlic until almost browned, add diced tomatoes and let cook until most of the liquid is gone. Stir frequently.
Serve over penne with a meatball or two.